-Abstract: In this experiment the aim was to test the oxidation patterns of apples in different type of liquids and now it can be declared that oxidation is faster in vinegar, than any other liquid.

-Introduction: All of the people all around the globe thinking WHY do apples turn brown and what makes this happens. Well that was our main aim to this experiment conducted.Me and my group wanted to find out exactly what are the factors that increase or even decrease the amount of oxidation in (peeled)pieces of apples. This report presents the three liquids;vinegar,tap-water and milk each of which includes peeled pieces (43.00 g)of apples to discover the oxidation patterns in these three liquuids.

-Method: 1. Collect all the materials together (including; tap-water, apples, marker etc.) 2. Carefully pour 200 ml of tap-water, vinegar and milk into separate beakers 3. Get two granny smith apples and cut and weigh them on an electric scale so that each piece is approximately 43.00 g 4. Now peel the skin off the apple with a knife (or peeler) 5. Carefully place...